Re: Question about batch sparging.

GordonM wrote:
> 
> Hello all!
> 
>         I am looking for some info on the correct way to do batch sparging.
> So far I have been doing extracts with steeping grains, but am looking
> into some partial mashes.
> 
> I have a turkey fryer I bought for the brewing (huge improvement over
> doing it on the stove) and plan on picking up a 10 gallon rubbermaid
> cooler (unless you all can offer a better solution for me to look
> into) and installing a false bottom, or bazoka tube, but am still a
> bit confused about the sparging process.

Get a 48 qt. rectangular, then look at this to convert it...
www.hbd.org/cascade/dennybrew

> Most of what I have read concerns fly sparging with a trickle of water
> matching the draining of the mash into the boil kettle, but for batch
> sparging, do I just fill the rest of the required water at 170 degrees
> into the mash and let the whole volume drain slowly into the BK?

After the mash is complete, recirculate as necessary to clear the wort. 
Then completely darin the mash tun as fast as your system will allow. 
Add enough batch sparge water to hit your preboil voume.  Make it hot
enough so that the grain bed ends up between 165-170F..it's the grasin
bed temp that counts, not the water temp.  For me, that means I use
water around 185F.  Stir it in well, let it sit a few minutes, stir it
up again, recirculate as necessary, then drain the tun as quickly as
possible again.  That's it!  In batch sparging, there's ne need to drain
slowly.

        --------->Denny


-- 
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us